Roast Beef Fillet in Red Wine Sauce

Roast Beef Fillet in Red Wine Sauce



1 whole scotch fillet approx 2 kg, trimmed
1&1/2 teaspoons coarsely ground black pepper
2 cups dry red wine
1 kg onions, chopped
3 garlic cloves, crushed
6 sprigs fresh thyme
300g button mushrooms, trimmed and sliced
1 tablespoon sugar
370g baby carrots
1 punnet red or yellow cherry tomatoes
500g wide egg noodles 
1. Preheat the oven to 230°C. Rub the roast with pepper. Tuck the ends under and tie with string. Mix the red wine with 1 1/2 cups water. Coat a frying pan with nonstick cooking spray and set over medium-high heat. Add the beef fillet, a third of the onions and the garlic and sear the meat until browned on all sides, 10 minutes. Discard the garlic and onion and transfer the fillet to a roasting pan. Pour in half the wine mixture. Add 3 thyme sprigs and place the pan in the oven.

2. Meanwhile sauté the sliced mushrooms, remaining onions and sugar in the frying pan until brown, about 7 minutes. Cook the carrots in boiling water in a saucepan until they are just tender, 5–7 minutes. Drain.

3. After the meat has been roasting for 20 minutes, add the carrots and sautéed vegetables to the pan. Pour in the remaining wine mixture. Roast until done to your taste, about 25 minutes longer for medium. Transfer the meat to a board and let stand 10 minutes. Add the tomatoes to the pan, cover and let stand.

4. Meanwhile, cook the noodles according to the packet directions. Arrange the noodles and vegetables on a platter. Slice the beef and add to the platter. Serve with the pan juices.

Serves 10

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Midwest Foods Dubbo